Easy Linzer Thumbprints

Easy Linzer Thumbprints

8 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Recipe by  Crisco Baking Sticks®

“Buttery tasting almond cookies are filled with a bit of raspberry jam and dusted with powdered sugar for a sweet treat.”

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Ingredients

Adjust Servings

Original recipe yields 30 cookies

Directions

  1. Heat oven to 350 degrees F.
  2. Cream together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
  3. Roll dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.
  4. Bake 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon fruit preserves or jam. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.

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Reviews (8)

Rate This Recipe
COOKINKIWI
6

COOKINKIWI

Excellent cookies. Got rave reviews from about 30 people. I did substitute margarine for the Crisco Butter Shortening - Sorry Crisco. I didn't have any Crisco. Very easy, very quick, nice presentation with the powdered sugar. I doubled the recipe and got 76 cookies. I'll be making more of these for Christmas.

Paula T
3

Paula T

Love these and make this exact recipe every Christmas!

aliciamargaret
1

aliciamargaret

These were yuck. Very bland and weird consistency. I think they would have been much better with actual butter.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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